# Chicken Kali Mirch

Chicken Kali Mirch is a warm, peppery, and flavorful dish with a smooth, gentle coating sauce and tender, juicy chicken.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- chicken thighs, boneless, cut into small pieces
- plain yogurt
- ginger and garlic paste
- freshly cracked black peppercorns
- salt
- oil
- green cardamoms
- black cardamoms
- cinnamon stick
- black peppercorns
- sliced ginger
- sliced garlic
- sliced green chilies
- cashew nuts
- roughly sliced onion
- hot water
- butter
- sliced ginger
- 1 sliced green chili
- finely chopped coriander stems
- plain yogurt
- cream
- freshly cracked black peppercorns
- Kasuri Methi leaves
- garam masala

## Instructions

1. Cut chicken thighs into small pieces.
2. Marinate chicken with plain yogurt, ginger and garlic paste, freshly cracked black peppercorns, and salt.
3. Mix well and leave at room temperature for about half an hour.
4. In a pan, add a little bit of oil and heat it up.
5. Add green cardamoms, black cardamoms, a cinnamon stick, a few black peppercorns, sliced ginger and garlic, sliced green chilies, cashew nuts, and roughly sliced onion.
6. Sauté these ingredients on a low flame for about 3 to 4 minutes, ensuring they don't get any color.
7. After a couple of minutes, add hot water and salt.
8. Bring the base to a boil.
9. Once boiling, cover the pan with a lid and let the sauce cook for about 12 to 15 minutes to soften all ingredients.
10. After about 15 minutes, pick out all the whole spices from the sauce.
11. Bring the sauce to room temperature before grinding it.
12. To finish, heat up oil in a pan and add butter.
13. Add the marinated chicken.
14. Cook the chicken on a medium to high flame for about 2 to 3 minutes to give it color and develop flavor.
15. Flip the chicken over and color from the other side.
16. After a couple of minutes, add sliced ginger, one sliced green chili, and finely chopped coriander stems.
17. Stir and cook these ingredients for about 30 to 40 seconds.
18. Once the base sauce has come to room temperature, put it into a blender jar.
19. Add plain yogurt to the blender jar.
20. Grind it into a fine purée.
21. Add this paste into your pan with the chicken.
22. Stir and cover the pan with the lid, then put it on a simmer for about 3 to 4 minutes.
23. After about 5 to 6 minutes, when the chicken is bubbling nicely and the sauce is silky smooth, add a touch of cream, freshly cracked black peppercorns, Kasuri Methi leaves, and a touch of garam masala.

## Equipment

- pan
- lid
- blender jar

## Tips

- You can use chicken with or without bones.
- Make sure not to give any color to the ingredients when sautéing for the base sauce.
- It is important to bring the base sauce to room temperature before grinding it.
- You can leave the green cardamom and black peppercorn in the base sauce for added flavor.

## Source

- Original video: https://www.facebook.com/share/v/18njRvoWyx/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/b1df8458-863e-41cd-b078-fe0f3bc17320
- Extracted: 2026-05-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt